Chipotle Beef Chili

2 15-oz. cans beans (pinto, black, and/or red beans)
1/2 7-oz. can chipotle chiles in adobo sauce
1 28-oz. can diced fire-roasted tomatoes
1 large onion, finely chopped
1 medium green pepper, finely choppped
2 cloves garlic, crushed
2-1/2 lbs. beef chuck, cut into 1" cubes
1 T. ground cumin
1/2 T. dried oregano
Salt and pepper
1/2 c. shredded Monterey Jack cheese
1/2 c. reduced-fat sour cream
1/2 c. fresh cilantro, chopped
1 lime, cut into wedges

In colander, drain beans. Rinse well and drain again. Remove 1 chile from can and finely chop. Place in bowl with 1 teaspoon adobo sauce. Reserve another 2 teaspoons adobo sauce for serving (reserve remaining chiles and sauce for another use).

To large bowl with chiles and adobo sauce, add tomatoes, onions, peppers, and garlic; mix well. In another large bowl, combine beef, cumin, oregano, 1/8 t. salt, and 1/8 t. freshly ground black pepper.

In slow cooker, spread a layer of tomato mixture. Add beef, then beans, and top with remaining tomato mixture. Cover and cook as manufacturer directs on high setting 6 hours.

Using slotted spoon, transfer solids to serving bowl. Transfer cooking liquid to 4-cup liquid measuring cup. Remove and discard fat. Pour off and discard all but 2 c. cooking liquid. Stir reserved adobo sauce into liquid; pour over chili and stir to combine. Serve with Monterey Jack, sour cream, cilantro, and lime wedges on the side.

Serves 10.

From Slow Cooker (Good Housekeeping magazine), p. 29.